Sweet Potato & Leek Soup

1. 1

   In a heavy pot (I used a cast iron dutch oven), heat the butter over medium high heat until it melts and then bubbles. Add the olive oil and allow it to heat for approximately 10-15 seconds.

2. 2

   Once the oil has heated, add the leeks and stir to coat with the butter/oil mixture. Stir in the salt. Saute the leeks, stirring occasionally until they're soft but not browning, approx. 10 minutes.

3. 3

   Add the potatoes, the stock, the coconut milk, the basil and the bay leaf, stir, and bring to a boil. Once boiling, reduce heat and allow to simmer until the potatoes are cooked through, about 15 minutes.

4. 4

   Remove the bay leaf. (it's much harder to do this step after you've blended the soup.)

5. 5

   Once potatoes are cooked through, reduce heat to low, and, using an immersion blender, puree the soup until it's mostly smooth but with a slightly chunky texture.

6. 6

   Continue simmering over medium heat until the soup thickens to your liking, at least 10 minutes is recommended (mine took about 30).

7. 7

   Season with salt and fresh ground pepper to taste.

8. 8

   Serve at your leisure. It goes well underneath a dollop of greek yogurt and finely chopped green onions.

No additional tips available.